You will need
  • - enamel or porcelain large Cup;
  • brush;
  • - pergamenta paper, tracing paper or foil;
  • - gum Arabic or egg white;
  • - sugar;
  • - the flowers need sugar.
Instruction
1
A Cup a quarter filled with water, set on hot water bath and dissolve 12 g of gum Arabic while stirring constantly. Bringing it to dissolve, remove the cookware from the heat and allow the solution to cool.
2
Meanwhile, make the syrup: pour 100 grams of sugar and a quarter Cup of water, put on fire, bring to a temperature of 80 degrees Celsius and cool.
3
On both sides of the petal or leaf with a brush apply a solution of gum Arabic. Then sugar syrup. Then evenly sprinkle the surface plants of fine-grained sugar, passed through a sieve previously (but not powdered!). Leave plants to dry on parchment paper. Flowers, candied in this way can be stored for several months.
4
To sugar flowers using egg whites, whisk the whites into a thick foam and brush on both sides of the leaves and petals in a thick layer. Then sprinkle the plants sugar, place on a foil or tracing paper and place in oven for 2 hours on the quiet fire. Plants, candied, therefore, are not stored more than 5 days, but more elegant look.
5
Finished products are coated with a thin crust of sugar and protein.